Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.
Allbwn ymchwil: Cyfraniad at gynhadledd › Papur
| Iaith wreiddiol | Saesneg |
|---|---|
| Statws | Cyhoeddwyd - 1 Ion 2008 |
| Digwyddiad | Food Micro 2008, Aberdeen, Scotland. - Hyd: 3 Ion 0001 → … |
Cynhadledd
| Cynhadledd | Food Micro 2008, Aberdeen, Scotland. |
|---|---|
| Cyfnod | 3/01/01 → … |